½ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
1½ cups oatmeal
2 tablespoons flaked coconut
⅔ cup brown sugar
½ cup sugar
½ cup (1 stick) butter, at room temperature
1 egg
1 teaspoon vanilla extract
¾ cup Klein’s Naturals dates, pitted and chopped
¾ cup Klein’s Naturals pecans, chopped
¾ cup chocolate chips
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
1½ cups oatmeal
2 tablespoons flaked coconut
⅔ cup brown sugar
½ cup sugar
½ cup (1 stick) butter, at room temperature
1 egg
1 teaspoon vanilla extract
¾ cup Klein’s Naturals dates, pitted and chopped
¾ cup Klein’s Naturals pecans, chopped
¾ cup chocolate chips
- Preheat oven to 375°F.
- In a bowl, sift together flour, baking powder, baking soda, and salt. Add oatmeal and coconut and set aside.
- In a mixer at medium speed, beat sugars and butter for 1 minute. Add egg and vanilla extract and beat until fluffy.
- Lower speed to lowest and add oatmeal mixture.
- Using a wooden spoon, fold in dates, pecans, and chocolate chips.
- Drop batter by tablespoonfuls onto greased baking sheets. Flatten with a fork. Bake for about 10 minutes.
- Allow to cool for 5 minutes before placing on a rack to cool completely.
For more great recipes, check out this weeks issue of Whisk by Ami
